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P17: COFFEE, MAPLE & WALNUT CAKE P18: CARAM
Whenever you need a crowd-pleasing dessert that will elicit plenty of oohs and aahs, this is the recipe to go for. Inspired by a dessert made by chef Jeremy Lee at London’s Quo Vadis, this is a giant
Makes 12–14 pieces Preparation and cooking time 4h 35min INGREDIENTS FOR THE CAKE5 eggs150g honey1 pinch salt120g plain flour1 tsp baking powder2 tbsp cornflour40g cocoa powder150ml coffee FOR THE CRE
Whether you like yours rolled up, topped with chocolate, filled with fruit or encased in pastry, there’s a sweet treat to please everyone
Toasted hazelnuts and a silky milk chocolate ganache make this a winner for special occasions. SERVES 10-12 PREP 30 MINS, PLUS COOLING COOK 20-25 MINS ✱ 35g roasted chopped hazelnuts✱ 125g unsalted bu
■ Serves 12-14 ■ Prep 30 mins plus cooling ■ Cook 45 mins 80g salted butter, cut into cubes,plus extra for the tin100g dark chocolate, at least 70%cocoa solids, roughly chopped50g cocoa powder80g malt
SERVES 12 Use your food processor to make this all-in-one bake even easier! YOU WILL NEED 75g walnut pieces, plus extrafor decoration100g raisins2tsp ground mixed spice80g ground almonds175g dark soft